Combine ingredients in frying pan. Cook over medium heat, stirring constantly until sugar melts to golden brown and coats almonds (about 5 minutes). Pour out on to greaseproof paper. Allow to cool, then break into small pieces and use to sprinkle over salad.
1 bag fresh spinach
2 cups fresh raspberries
Wash and dry spinach and place in large salad bowl with raspberries.
1/4 cup sugar
1-1/2 tbsp poppy seeds
1/4 tsp paprika
1/2 cup olive oil
1/4 cup raspberry vinegar (or cider vinegar)
2 tsp onion, finely chopped
1/4 tsp Worcestershire sauce
Combine ingredients and shake well to blend.
Pour dressing over salad (you don’t need all of it for one salad) and sprinkle with the caramelised almonds.
1.Cut the chicken into long ribbon strips and place in a bowl with the garlic, chillies and half of the olive oil. Mix well and cover with cling film. Leave to marinate for at least one hour.
2. Place the other half of the olive oil in a large heavy-based pan and, when hot, add the chicken in batches if necessary. Cook until golden and crispy. Add the red onion and continue cooking for 3-4 minutes. Add tomatoes, pesto and stock and simer gently over a low heat for 45 minutes, keeping the lid on.
3. Add chick peas, pine nuts, olives and sundried tomato paste and heat through for a further 8-10 minutes.
This casserole is even better the next day! So you can complete steps 1 and 2 ahead of time (the day before you need it). Make sure you heat through completely and then add step 3 just before serving.
Garnish with coriander and parsley and serve with rice.